Rice Syrup – Sweetener, Nutrition Facts and Uses
Rice syrup is a natural sweetener derived from fermented rice. It is used as a sugar alternative in foods and has a mild, slightly caramel-like flavor.
Things worth knowing about "Rice Syrup"
Rice syrup is a natural sweetener derived from fermented rice. It is used as a sugar alternative in foods and has a mild, slightly caramel-like flavor.
What Is Rice Syrup?
Rice syrup (also known as rice malt syrup or brown rice syrup) is a liquid sweetener produced from cooked rice through enzymatic breakdown of starch. The result is a thick, golden-brown syrup with a mild, slightly caramel-like taste. It is commonly used as an alternative to conventional table sugar or corn syrup – particularly in organic products, vegan foods, and sports nutrition.
Production
To produce rice syrup, rice is first cooked and then treated with enzymes (for example from barley malt or microbial cultures). These enzymes break down the starch in the rice into simpler sugar molecules:
- Maltose (malt sugar): makes up the majority of the sugar content
- Glucose (dextrose): present in smaller amounts
- Maltotriose: a short-chain starch breakdown product
The resulting liquid is filtered and cooked down until the desired syrup-like consistency is achieved.
Nutritional Profile
Rice syrup consists almost entirely of carbohydrates. It contains virtually no vitamins, minerals, or dietary fiber. Compared to table sugar (sucrose), it differs mainly in its sugar composition:
- Caloric content: approximately 300–320 kcal per 100 g
- Main sugars: maltose (approx. 45–65%), glucose, maltotriose
- Contains no fructose (unlike table sugar or agave syrup)
- Glycemic index (GI): very high, approximately 98–100 – higher than regular table sugar
Glycemic Index and Blood Sugar
A key characteristic of rice syrup is its very high glycemic index. This means it causes blood sugar levels to rise very quickly and significantly. For people with diabetes mellitus or insulin resistance, rice syrup is therefore not a suitable alternative to table sugar. It is also of limited benefit for weight-conscious diets due to its rapid metabolization.
Uses in Nutrition
Rice syrup is used in a wide variety of food products:
- Granola bars and energy bars
- Baked goods and confectionery
- Sports drinks and energy gels
- Vegan desserts as a honey substitute
- Convenience foods and organic products
In vegan diets, rice syrup is a popular substitute for honey, as it is plant-based and has a similarly mild flavor.
Benefits and Potential Drawbacks
Potential Benefits
- Contains no fructose – may be better tolerated in cases of fructose intolerance
- Vegan and gluten-free (when produced accordingly)
- Mild, pleasant taste
- Suitable for rapid energy supply during exercise
Potential Drawbacks
- Very high glycemic index – not suitable for people with diabetes
- Virtually no nutritional value – considered empty calories
- May contain arsenic: since rice naturally absorbs inorganic arsenic from the soil, rice-derived products can contain elevated arsenic concentrations. Special caution applies for infants and toddlers.
- Caloric content equivalent to regular sugar
Safety Considerations and Arsenic Content
Scientific studies have shown that rice syrup can contain inorganic arsenic. A study published in 2012 in the journal Environmental Health Perspectives demonstrated that products containing rice syrup as an ingredient – including baby food and energy bars – contained measurable amounts of inorganic arsenic. The European Food Safety Authority (EFSA) recommends paying attention to arsenic levels in rice products, especially in the diets of infants and young children.
References
- Nachman K.E. et al. (2012): Arsenic species in US commercially available rice-based infant foods. Environmental Health Perspectives, 120(10). PubMed.
- European Food Safety Authority (EFSA): Scientific Opinion on arsenic in food. EFSA Journal, 2009;7(10):1351.
- Elmadfa I., Leitzmann C. (2019): Nutrition of Humans (Ernaehrung des Menschen). 6th Edition. Verlag Eugen Ulmer, Stuttgart.
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